Easy to throw together, these festive hors d’oeuvres are the suited-up tailgate version of the cocktail-party favorite.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 40 min |
| Cook: | 35 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 40 min |
| Cook: | 35 min |
| Yield: | 6 servings |
Ingredients
- One 13-ounce package kielbasa
- All-purpose flour, for rolling
- One 17.3-ounce package frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 1/3 cup mustard, such as Dijon, whole grain, spicy brown or yellow, for dipping
Instructions
- Split the kielbasa in half lengthwise and then cut each half into six 3/4-inch pieces, slicing on an angle. Cook the pieces in a large nonstick skillet over medium heat until the skin is crisped and some of the fat has been released, about 5 minutes. Transfer the kielbasa to a paper towel-lined plate to cool.
- Preheat the oven to 425 degrees F.
- On a lightly floured surface, roll one piece of puff pastry out to form an 8- by 11-inch rectangle. Using a 3 1/2-inch round cookie cutter, cut out 6 circles from the pastry; cut the circles out as close together as possible and reserve the scraps. Repeat with the second sheet of puff pastry.
- Wrap a circle of puff pastry around each of a kielbasa, pinching the seams together to seal all the way around so no kielbasa is exposed and gently pulling on the ends to make a tapered football shape. Place on an ungreased baking sheet, seam-side down, and repeat with the remaining pastry and sausage.
- Brush the rolled sausages with the beaten egg. Use bits of the pastry scraps to make laces on each “football” by placing 1 strip lengthwise on top of each and laying 3 smaller strip crosswise over it. Press down gently to adhere and brush the laces with a bit more egg.
- Bake until the pastry is browned and crisped, 25 to 30 minutes. Serve the pigskins with mustard for dipping.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 666 |
| Total Fat | 49 g |
| Saturated Fat | 14 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 15 g |
| Cholesterol | 72 mg |
| Sodium | 777 mg |
| Serving Size | 1 of 6 servings |
| Calories | 666 |
| Total Fat | 49 g |
| Saturated Fat | 14 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 15 g |
| Cholesterol | 72 mg |
| Sodium | 777 mg |
Reviews
My family has been making this same basic recipe for years. Always a hit at parties (we call it “Cajun en croute”). The biggest difference for us is we put a dollop of mustard with the sausage inside the puff pastry. Use any smoked sausage you like – we usually go with andouille and don’t even bother browning in a skillet before wrapping in puff pastry. Yum!